Black Bean and Sweet Corn Salad With Lime-Cilantro Vinaigrette

Adapted from Once Upon a Chef

This vibrant salad can be pulled together in about 20 minutes, but it needs at least a couple of hours in the refrigerator for flavors to meld.

Ingredients

• 2 15-ounce cans black beans, rinsed and drained

• 1 ½ cups frozen corn, thawed

• 1 green bell pepper, seeded and diced

• 1 red bell pepper, seeded and diced

• 2 cloves garlic, crushed

• ¼ cup chopped scallions, both white and green parts

• 1 medium shallot, minced

• 2 teaspoons sea salt

• ¼ teaspoon Kirmizi Aci Biber, or crushed red pepper

• ½ cup Olive Scene Cilantro & Roasted Onion Olive Oil

• 1 teaspoon grated lime zest

• 3 tablespoons fresh lime juice

• 3 tablespoons Olive Scene Mango White Balsamic Vinegar

• 2 medium avocados, pitted, peeled and chopped

• 1 tablespoon chopped fresh cilantro

Instructions

• In a large bowl, combine everything except avocados.

• Mix well.

• Chill for a couple of hours or overnight.

• Right before serving, add avocado and mix gently, being careful not to mash avocado pieces.

• Garnish with chopped cilantro (optional).

• Serve at room temperature.